The Blender Girl Smoothies app is selling like hot cakes, and I am so grateful that people are enjoying the recipes and the smoothie tips so much. I really appreciate all of your emails, tweets, instagram, and facebook posts of support. It really means so much to me.
To celebrate, I’m really happy to have partnered with Vegan Cuts for their October Reads + Good Eats promotion. Four lucky winners will receive a vegan cuts snack box and copy of either my cookbook, or Thug Kitchen, The Vegan Zombie, or Rawsome Vegan Baking cookbooks. The giveaway ends October 30th, and is open to residents of the USA. Good luck!
This Chai Tai smoothie is one of my favorites recipes from the app. If the world were ending, I’d make this decadent treat my finale. The incredible creaminess and blend of warm spices will make you weak in the knees. The boosters add an injection of protein and omega-3s—so you may feel a tad less cheeky as you head to heaven.
I gave the basic run down of the features of the app in my rosemary melonade post. There are 100 smoothies with three optional boosters that work separately and together to ramp up nutrition and/or flavor. The cool search feature lets you search for recipes by ingredient and dietary needs, or you can use the cool I feel, I need, I crave story feature to find a smoothie to suit your needs at any particular moment.
But, the feature I’m the most excited about is the smoothie glossary that shows you how to incorporate leafy greens, herbs, spices, juices, milks, superfoods, flavor enhancers, sweeteners, oils, protein powders, salt, coconut, etc for the best results. I really wanted to create a smoothie how-to app, and I feel confident that by using the recipes as inspiration, and by following some of my tips, you will be making amazing smoothie blends of you own.
If you have the app, please post a review in the app store to help others.
I’m always on the look out for delicious flavor-filled vegan toppings for sandwiches and wraps, so I was really excited when I found this recipe in the Plant Power cookbook. The great Nava Atlas has written so many incredible cookbooks, and she always includes sensational spreads. I posted the Very Green Avocado Tahini Dip a couple of years ago, and this Chickpea and Kale Sandwich spread is just as delicious.
Nava says, “Chickpeas and kale are a tasty team, and this combination makes a great spread for bread, a filling for pita bread or a wrap (along with some tender lettuce and sliced tomatoes), or layered scoop of it on a sturdy flatbread and served open-faced.”
This recipe is so easy! Just throw everything into your food processor. Check out the variations at the bottom of the recipe. I made a batch of this last week, and Scott and I devoured it in one sitting while we were catching up on the final episodes of Breaking Bad!
Anyway, I digress.
I had the honor of blurbing this amazing cookbook. I just love it. This is the book I will be giving to anybody who is embarking on a plantbased lifestyle. This book is a comprehensive guide to being vegan that is practical and accessible. Nava includes tips about how to get all of your nutrients, including a whole section on the best sources of plant based protein. Then, she gives the complete lowdown on how to set up a vegan pantry. There’s a section on her commonly used kitchen tools, great strategies for meal planning, tips for making food prep easier, ideas for singles, couples, families with different eating plans, and fantastic tips for where to get your produce. I particularly love the section on Five Easy Ways To Eat More Leafy Greens.
Then, there’s over 150 incredible recipes to serve as inspiration. I really like how the recipes are organized. The first chapter is all about plant based protein, showing you how to prepare tofu, tempeh, seitan, beans, quinoa, and all kinds of easy sauces to make them taste good! I love the Lemon and Garlic Beans and the Quick Quinoa Paella.
There’s main dishes, soups, stews, pasta, pizza, Asian dishes, tortilla specialties, salads, and veggie side dishes, as well as ideas for breakfast, lunch, dinner, snacks, and desserts. Some of my favorite recipes are the coconut curried vegetable stew, spicy eggplant in garlic sauce, tempeh and walnut soft tacos, Thai-flavored salad wraps, ultimate eggless egg salad, and the chocolate nut butter truffles.
I am heading off to the store to grab some more chickpeas to make another batch of this spread. I made a loaf of The Life Changing Loaf of Bread from My New Roots this morning, and this is going to be fabulous on top of it!